It Takes Me Back

The mind has a funny way of associating certain foods with a person, place, or time period, the same way a song or smell can evoke similar connections. It’s amazing how the smallest things can leave an impression that lasts a lifetime.

As a kid, I spent many weekend lunches with my grandma at my favorite deli. I would always order an egg salad sandwich on marble rye bread. Following our meal, we’d spend the afternoon together at a nearby pond feeding the ducks. Even though the restaurant has been closed for years, I can still taste the sandwich in my mind. I vividly remember the chunkiness of the eggs, the trace flavor of celery seed with each bite, and the softness of the bread. Our lunches were a simple tradition that lead to egg salad sandwiches being forever linked to fond memories of my grandma.

These days, I don’t eat egg salad as often as I used to, but when I do, it really hits the spot. In honor of my grandma, I’m sharing my Lighter Egg Salad Recipe. With twice the egg whites than yolk, it cuts down on the fat without sacrificing the taste. I use two kinds of mustard and light mayo for a real flavor-packed lunch.

What foods do you associate with a person, place or time period?

If you have an egg slicer, is a great tool to use to chop the eggs to achieve the desired chunkiness.

I like to use a pastry blender for quick and easy chopping.

Lighter Egg Salad

What You Need

  • 8 large eggs
  • 1/4 cup light mayonnaise
  • 2-3 teaspoons yellow mustard
  • 2-3 teaspoons Dijon mustard
  • Salt and pepper to taste
  • A few dashes of Lawry's seasoned salt

What To Do

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in the hot water for 14-15 minutes.
  2. Run eggs under cold water, and refrigerate for one hour, or until completely cooled. If the eggs are cold, it will make them easier to peel.
  3. Peel the eggs and discard half of the yolks.
  4. In a large bowl, chop eggs to desired chunkiness. Mix in mayo, mustards, salt, pepper and Lawry's salt.
  5. Serve on bread or with pita chips.

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